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Category Archives: Sauces, Butters, & Spreads

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I have a confession. I love zucchini. I could eat zucchini all the time, in some shape or form, at every meal. Here’s the catch though: it has to be organic. The flavor of organic zucchini is so far superior to non-organic that to me it’s not even comparable. I actually used to hate zucchini as a kid unless it was covered in cheese! Talk about a complete 180. In this simple recipe, fresh zucchini gets turned into a delicious “pasta” covered in a creamy Italian flavored sauce with just a handful of ingredients.

This recipe can be enjoyed completely raw as a refreshing main or side dish, but for those who prefer their “pasta” to be warm feel free to give the noodles a boiling water bath. I would refrain from actually cooking the noodles as zucchini tends to get soggy easily when it’s this spiraled this thin. In case you’re wondering, the spiralizer I use is from Paderno World Cuisine and I highly recommend it. It makes everything so easy and so tasty!

Here’s a last minute holiday gift perfect for anyone on your list! Classic pumpkin butter gets a holiday makeover with a healthy helping of blackstrap molasses and ginger. Thick, creamy, sweet, and slightly tangy, it makes a great hostess gift or stocking stuffer. Just package it up in a jar, and top with a gift tag or bow for an extra special touch. Happy holidays!

I have two words for this recipe: easy peasy. Nope I lied, four more: Sticky, sweet, tangy, and delicious. This recipe was inspired by Fresh4Five’s Homemade Pomegranate Molasses. The pomegranate version, while very good, is also very expensive with the cost of pomegranate juice, so I decided to give it my own twist. Though originally made as part of the recipe for Paleo Cranberry Kale Turkey Meatballs with Garlic Cranberry Dipping Sauce, the molasses itself can be enjoyed as a topping for a range of items: drizzle it over some coconut milk ice cream, use it as a glaze for meat, or mix it with equal parts olive or coconut oil to create a delicious dressing. The original recipe yields 3 cups but I find this to be a little too much, so I halved it. It does take some time for the molasses to form, but I promise it will be worth it!

Before becoming lactose intolerant, I loved Nutella. Perhaps a little too much. A finger dip here, a spoonful there; to my uneducated tastebuds it was truly happy in a jar. But let’s be honest here: Nutella is not the well-rounded health food the commercials make it out to be. Besides containing milk, soy, and an artificial flavor called vanillin, the first ingredient isn’t even hazelnuts: it’s sugar. The second? Non-sustainable palm oil, the harvesting of which is responsible for orangutang endangerment and deforestation – a contributing factor of global warming. It’s also very high in saturated fat, which can cause heart disease, increase cholesterol levels, and raise blood pressure. Find out more about palm oil here. Turns out Nutella isn’t so great after all.

But you know what is great? A healthy, tasty, natural alternative. This Chocolate Nut Butter Spread can be put together easily with three ingredients you already have on hand: nut butter, cocoa/cacao powder, and honey. Use hazelnut butter (make your own with this easy recipe) if it’s the Nutella taste you’re after. Almond butter is reminiscent of Ferroro Rondoir chocolates. And who can resist the classic combo of peanut butter and chocolate? For a decadent dessert, try it atop So Delicious Coconut Milk Vanilla Bean “ice cream” and sliced bananas sprinkled with cinnamon (pictured below).